Coconut Orange Mini Cakes

Short Description

Coconut Orange Mini Cakes are moist, flavorful treats infused with fresh orange zest and shredded coconut. These delightful mini cakes are topped with a light citrus glaze, making them perfect for brunch, dessert, or special occasions.

Why You’ll Love This Recipe

  • Bursting with fresh orange flavor and coconut sweetness
  • Moist, tender texture with a delightful crumb
  • Easy to make and perfect for individual servings
  • Great for brunch, afternoon tea, or a light dessert
  • Can be made ahead and stored for convenience
Coconut Orange Mini Cakes 12 Coconut Orange Mini Cakes are moist, flavorful treats infused with fresh orange zest and shredded coconut. These delightful mini cakes are topped with a light citrus glaze, making them perfect for brunch, dessert, or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Mini Cakes:

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Unsalted butter, melted
  • Eggs
  • Fresh orange juice
  • Orange zest
  • Coconut milk
  • Shredded coconut
  • Vanilla extract

For the Citrus Glaze:

  • Powdered sugar
  • Fresh orange juice
  • Orange zest
  • Coconut extract (optional)

Directions

  1. Preheat oven to 350°F (175°C) and grease a mini cake or muffin pan.
  2. Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. Combine wet ingredients: In another bowl, whisk melted butter, eggs, orange juice, orange zest, coconut milk, shredded coconut, and vanilla extract.
  4. Make the batter: Gradually mix wet ingredients into dry ingredients, stirring until just combined.
  5. Fill the molds: Spoon the batter into the prepared mini cake pan, filling each cavity about ¾ full.
  6. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the cakes: Let them sit in the pan for a few minutes, then transfer to a wire rack to cool completely.
  8. Make the glaze: Whisk together powdered sugar, orange juice, zest, and coconut extract until smooth.
  9. Glaze the cakes: Drizzle the citrus glaze over the cooled cakes.
  10. Serve and enjoy!

Servings and Timing

  • Servings: 12 mini cakes
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Total Time: 35 minutes

Variations

  • Nutty Crunch: Add chopped almonds or pecans to the batter for texture.
  • Chocolate Twist: Drizzle with melted white or dark chocolate.
  • Dairy-Free Option: Use coconut oil instead of butter and dairy-free milk.
  • Spiced Flavor: Add a pinch of cinnamon or cardamom for extra warmth.

Storage/Reheating

  • Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freezing: Freeze unglazed cakes for up to 2 months; thaw and glaze before serving.
  • Reheating: Warm briefly in the microwave if desired.
Coconut Orange Mini Cakes
Coconut Orange Mini Cakes 13 Coconut Orange Mini Cakes are moist, flavorful treats infused with fresh orange zest and shredded coconut. These delightful mini cakes are topped with a light citrus glaze, making them perfect for brunch, dessert, or special occasions.

FAQs

Can I use a different citrus fruit instead of orange?

Yes! Lemon, lime, or even grapefruit would work well.

Can I make these mini cakes gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

How do I prevent the cakes from sticking to the pan?

Grease the pan well with butter or nonstick spray before adding the batter.

Can I make this recipe into a full-sized cake?

Yes, bake in a standard cake pan for 25-30 minutes and adjust as needed.

How can I make the glaze thicker?

Add more powdered sugar until the desired consistency is reached.

What other toppings can I use besides glaze?

Try toasted coconut, powdered sugar, or a dollop of whipped cream.

Can I make these ahead of time?

Yes, they taste great the next day! Store them properly for freshness.

Can I use canned coconut milk?

Yes, just be sure to shake the can well before using.

How do I make the cakes extra moist?

Do not overbake, and consider brushing with a light orange syrup.

Can I add coconut flakes on top for decoration?

Absolutely! Toasted coconut flakes make a great garnish.

Conclusion

Coconut Orange Mini Cakes are a bright, citrusy delight with a touch of coconut goodness. Whether for a special occasion or a casual treat, these moist and flavorful mini cakes are sure to impress. Serve them fresh, drizzle with glaze, and enjoy every bite!

Print
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Coconut Orange Mini Cakes

Coconut Orange Mini Cakes

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  • Author: Maria B. Evans
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 35 minutes
  • Yield: 12 mini cakes 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Coconut Orange Mini Cakes are soft, moist, and bursting with tropical citrus flavor! Made with fresh orange juice, zest, and coconut, they’re topped with a light orange glaze and shredded coconut. Perfect for afternoon tea, brunch, or a refreshing dessert!

Coconut Orange Mini Cakes


Ingredients

Units Scale

Ingredients

For the Mini Cakes:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) coconut milk
  • 1/4 cup (60ml) fresh orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1/2 cup (40g) shredded coconut

For the Orange Glaze:

  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) fresh orange juice
  • 1/2 teaspoon orange zest

For Topping:

  • 1/4 cup (20g) toasted shredded coconut
  • Orange zest (optional)

Instructions

Make the Mini Cakes:

  1. Preheat oven to 350°F (175°C). Grease or line a 12-cup mini muffin pan or mini cake molds.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in coconut milk, orange juice, orange zest, and vanilla extract.
  6. Gradually add the dry ingredients, mixing until just combined. Fold in shredded coconut.
  7. Spoon batter into the prepared mini cake molds, filling each about ¾ full.
  8. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Orange Glaze:

  1. In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth.
  2. Drizzle the glaze over the cooled mini cakes.

Garnish and Serve:

  1. Sprinkle with toasted shredded coconut and extra orange zest if desired.

Notes

  • Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
  • For extra coconut flavor, substitute coconut extract for vanilla.
  • Toasting the coconut for topping adds a richer, nuttier flavor!

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 180
  • Sugar: 14g
  • Sodium: 80mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

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